Everything about avocado toast

Do you need a recipe for avocado toast? Maybe not. But do you want to get some ideas to perfect you avocado toast, maybe yes? This by no means is a difficult item to make but I find there are so many different variation of toppings you might be inspired to throw on top to take this nutritious breakfast item to the next level. Oh, and if you have a suggestion of a topping, please do leave a comment and share!

Avocado toast is popular because it’s easy to make, no fry pan needed, satisfying, and absolutely friendly for anyone to roll up their sleeve to try. Some say celebrity culture make it popular, but I think it might get popular on its own anyway, because toast with butter is not nearly as good.

Avocado sensitivity:

It’s important to mention: some people may be sensitive to avocados. I am one of those people. When having too much of this creamy delicious fruit, occasional times I have felt nauseous and even thrown up before. It seems that for people who have sensitive stomachs, have problem process histamines, this may not be the best fruit to have. As unfortunate as it sounds (boohoo me), it’s not consistent, and I only ever have this symptom in the morning when I eat a large quantity on empty stomach. So my dear friends, while it’s not a big alarming symptom, but know your body is the main take away.

Pick your perfect avocado:

If you open an avocado and it has a huge pit and you feel disappointed? Don’t. I think it’s beautiful! And bonus if you want to attempt to grow a nice avocado plant with that, that may be a good candidate. I read many articles that promise to help us win the so called “avocado lottery” by getting a tiny pit. Well, not really, I found whatever those theories are not always true. Instead, I learnt to embrace my teeny pits and large pits and still appreciate the avocado flesh. It’s really not that a big deal, and you lose less than a mouthful – really!

How to store avocado:

Avocados are best when you buy them a bit raw/ not yet ready. So we can wait for them to ripen slowly at home at our own pace. Things to do to get them ripen faster: put them together, wrap them in a paper towel, leave them along with banana or something that emits ethylene gas. Thing to keep them ripen slowly: throw them in the fridge in your crisp drawer. If it’s cut in half, keep the side with the pit in it, rub some olive oil on the avocado meat, and saran wrap these little dudes (I will thank nifty my coworker on your behalf for this cool tip). Trialed and true, but try it yourself!

How to.. avocado toast:

There is no right way, your way is honestly the best way! I am serious. If you like it sliced very very thin before you layer it on the toast, do that. If you like a big hunking thick piece on top, do that. If you like to mush it (like me) with a butter knife so you create this spread-like consistency, do that. It’s all good and I promise the avocado gods are really really forgiving. One thing I do recommend is to toast your bread really well, like crunchy and not soggy and soft. I find the texture of crunchier/harder bread go well together as avocado is a great creamy contrast. You can use bagel, rye, french baguette, multigrain - as long it's toasted well and crunchy.

Toppings:

I used to only add salt and pepper on mine and yes it’s good like that. But I find it can be better. Some one mentioned the “everything bagel spice” which seems to only be available in trader Joe’s? Well that’s a bit limiting isn’t it – well make your own then. A bit of sesame seed, poppy seeds, salt, pepper, onion powder. Voila! Hmm but what if… you will see my avocado toast now sometimes are covered in additional ingredients like: oregano, thyme, rosemary, pepper flakes, cumin.. and whatever the heck I have in my pantry. I even had scramble eggs on there before, wunderbar!

There you have it, this is everything (that I know) about making fantastic avocado toast.